Thursday, August 30, 2007

Mixed Vegetable Podi Rice

Boiled rice - 3cups
Boiled Mixed Vegetables - 1.1/2 cups
Corriander Seeds - 2tsp
Bengalgram - 3tsp
Whole Uraddhal gram - 3tsp
Dry Red Chilli - 5-6nos
Curry leaves - handful
Groundnuts - 1/4 cup
Mustard - 1tsp
Turmeric Powder - 1/4tsp
Hing - little
Ghee - 4tsp
Salt - to taste
Corriander leaves - to sprinkle

1. Boil rice and set it aside to cool.
2. In a kadai, saute the mixed vegetable for 2min and then add little salt, tumeric powder and water. Cover it and cook.
3. In a kadai, dry roast corriander seeds, bengalgram and urad dhal, red chilli and curry leaves till the dhals are golden brown. Allow it to cool and then blend it into a powder.
4. Once everything is ready, heat a kadai, add 2tsp ghee put mustard, hing and groundnuts. Fry till nuts are brown and then the boiled vegetables. Saute it for 3min. Add salt and the powder. Mix nicely. Switch off the flame.
5. Add the boiled rice and mix gently. Add 1tsp of ghee and garnish with corriander leaves.

Wednesday, August 29, 2007

Sooji (Rava) Payasam


Sooji (Rava) - 1cup
Skimmed Milk - 5cups or Mix Fullcream Milk - 3cup and water 2cup
Jaggery - 2cups
Cardamom - 3nos.
Cashew - 6-7nos. (split lengthwise into two)
Dry Raisins - 8nos

1. Heat kadai add ghee 1stp and add cashews. Once it is brown add dry raisins. Set aside.
2. Put jaggery in a vessel and 2 cups of water. Once it is dissolved strain it to remove dirts.
3. In the heated kadai add 1tsp ghee and fry sooji till golden fry. Add milk and stir constantly to avoid lumps. Once it is cooked, remove from fire.
4. Add jaggery water, stir and keep it back in flame. Add fried cashews and raisins. Remove from fire after you see one or two bubbles.

Tuesday, August 28, 2007

Coconut Podi


Coconut grated - 1cup
Hing - little
Urad dhal - 1/4cup
Dry red chilli - 5nos
salt to taste
oil - 2tsp

1. Heat the kadai, add 2tsp oil and then add hing, dry red chilli, urad dhal and roast till golden brown.
2. Add the coconut to the above mix and fry till golden brown. Allow it to cool.
3. Put the mixture into blender, add salt and grind it fine.

Iddli-Dosa Milakai Podi


Whole Urad dhal - 2cups
Bengalgram dhal - 1cup
Hing - little
Dry red chilli - 2 cups
Curry leaves - 1 cup
Black sesame seeds (yellu) - 3tsp
salt - to taste (2-2.21/2 tsp approx.)
oil - little

1. Dry roast sesame seeds. Keep aside.
2. Add 1tsp oil to a heated kadai and then add hing, urad dhal and bengalgram dhal. Roast them till golden brown. Set the ingredients aside.
3. Again add 1tsp oil to the heated kadai and put dry red chilli and curry leaves, fry till you hear the sound of dry leaves. Set aside
4. After all the ingredients have cooled, put the red chilli mixture, add salt and grind it. Then add dhal mixture in the blender and grind it coarsely. Then add sesame and grind.
5. Store this powder in a airtight container.

Yellow Pumpkin (Paranki) Molakootal


Yellow pumpkin - 1/2kg
Black Pepper - 2tsp
Dry red chilli - 1nos
Mustard - 1tsp
Urad dhal - 1tsp
Hing - little
Curry leaves - 6-7nos
Coconut - 1/4cup
oil - 2tsp
salt to taste

Method :
1. Peel, wash and dice yellow pumpkin into small cubes. Put them in a thick bottom vessel, add curshed black pepper, water and salt. Allow it to boil and once cooked remove from fire.
2. In a kadai add oil, put hing then mustard and urad dhal. Later add curry leaves and put coconut and fry till golden brown.
3. Add the above mixture to the cooked yellow pumpkin.

Monday, August 27, 2007

My Photo

Sunday, August 26, 2007

My Cute and Loving Kids

My daughter Madhuvanthi is 10yrs old and studying in primary 4th class. My son Saimadhav is 3.3yrs old and is going to playschool.

Party with my Friends

I always meet my friends everyday evening at the nearby park. While our children play, we all chit chat keeping an eye on them. I have invited them home for a get together. We had a great time on that day. I had made kaju-badam burfi, masala vadai with mint chutney and dhokla with readymade gits mix. After eating we all had ginger masala teal. We take turns and meet at everybodys house once in while just like that. Its great to be with friends, I just enjoy it !!!. In the photo my kids are with my friends and their kids. From left the first is Pavithra, my daughter madhu, shirley - dhruv, Reema - rishi, Janaki - maha and my son saimadhav.

Coconut rice and Potato Fry

Coconut Rice

My daughter's favourite dish. I occasionally prepare it at home since this receipe involves frying of coconut which is bad for health (cholesterol). For tadka using coconut oil will give the exact taste but i have used olive oil.

coconut grated - 1 cup
boiled rice - 2 cup

for tadka
coconut oil or olive oil - 3tsp
mustard - 1tsp
urad dhal - 1 tsp
channa dhal - 2 tsp
hing - little
green chilli - 1 to 2 (depending on your taste)
curry leaves - 6 to 7
cashew - 6
salt to taste

1. keep a kadai on a low flame. Add oil and put mustard, once you hear the crackling noice then add all the tadka ingredients and fry till golden brown. Break the cashew into pieces before adding them.
2. Then add grated coconut and fry till golden brown.
3. Allow to cool for sometime. The cooked rice must also be cooled.
4. Add the rice to the coconut mixture.
5. Finally add salt and mix thoroughly.

Potato Fry

Big potatoes - 4

for tadka
oil - 4 to 5 tsp
mustard - 1tsp
jeera - 1tsp
curry leaves - 6
hing - little
turmeric powder - 1/4tsp
red chilli powder - 3/4tsp or to your taste
dried mango powder - 1/4tsp
corriander powder - 1/4tsp
salt to taste

1. Wash, peel the potatoes and dice it into cubes. Put it into a vessel containing water to avoid oxidation.
2. Keep kadai on the flame and add oil. Then add mustard, when it splits add hing, jeera and curry leaves.
3. Then add potatoes, mix well. Add to it turmeric powder, red chilli powder, corriander powder and dry mango powder. Add salt and cover it. Keep the flame slow. Toss it now and then. Prick the potatoes and see whether they are done. For want of time u can also pressure cook the potatoes first and then do the above procedure, but the taste will be definetly different.